CRISPY MUSHROOM PARMI STEAKS - CookVegetarian

Ingredients

• 4 large portobello mushrooms
• 1 tablespoon olive oil
• 1/2 cup plant milk, I used soy
• 1/2 cup all-purpose flour or gluten-free flour
• 1 teaspoon corn starch
• 1 tablespoon apple cider vinegar
• 1/2 cup bread crumbs, I used gluten-free
• 1 teaspoon Tuscan or Italian seasonings
• 1 tablespoon vegan Parmesan or nutritional yeast
• 3/4 cups tomato sauce
• 1/2 cup grated dairy-free cheese, for sprinkling on top